Tartlets with hazelnut cream and Barattolino Nocciola



  • For the shortcrust pastry

  • 125g 00 flour
  • 45g icing sugar
  • a pinch of salt
  • 15g ground hazelnuts or almonds
  • 70g softened butter
  • 25g eggs
  • For the filling

  • 50g ground hazelnuts
  • 50g softened butter
  • 50g caster sugar
  • 50g eggs
  • A pinch of salt
  • A pinch of salt
  • a few hazelnuts, cut in half
  • Shards of dark chocolate
  • Hazelnut gelato

For the shortcrust pastry

  • In a bowl, cream the butter together with the sugar and hazelnut flour.
  • Mix in the egg and then the flour.
  • Knead the mixture just long enough to incorporate the flour.
  • Roll out the dough to a thickness of 3mm on two sheets of baking paper and refrigerate for at least 2 hours.
  • Line 6 tartlet/cake moulds with a diameter of 7 or 8 cm and place in the fridge for an hour.

For the hazelnut cream

  • In a bowl, using a spatula, mix the soft butter with the sugar.
  • When you obtain a creamy mixture, add the ground hazelnut, the beaten egg, a pinch of salt and the flour.
  • Mix until the mixture is creamy and homogeneous. Place in the refrigerator to rest.
  • Baking and assembly
  • Proceed with the white baking and bake at 170 degrees Celsius for about 10 minutes, then leave to cool.
  • Fill the shells of the tartlets with the hazelnut cream.
  • Add some hazelnuts and some dark chocolate chips.
  • Bake for a further 10 minutes or until the cream is golden brown.
  • Let them cool completely and serve with a generous amount of hazelnut ice cream.